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Homemade Mayonnaise

Mayonnaise can be made at home. It has absolutely no preservatives and is easy to whisk within 10 minutes. We all think making mayonnaise is a myth which cannot be done at home. I was also one among those who used to think that way. Fianlly last week the store bought mayonnaise got over and then I searched for the recipe and found lot of videos and blogposts. After getting the knowledge of making it I set on the task of making mayonnaise at home. Think this is a blogger thoguht where you want to do everything from scratch.

Mayonnaise is a wonderful accompaniment for lot of fried delicacies and also for sandwiches and coleslaw. Await for recipes using mayonnaise. This mayonnaise can be flavoured to make different types also, like garlic, chilli, and many combinations are possible using this basic recipe.

Do try and let me know if you liked it.

MAYONNAISE

Cuisine: World| Category: Homemade | Prep time: 10 to 15mins

Ingredients

Egg Yolk – 1

Dijon Mustard – 1 tsp.

Corn/Canola Oil – 1 Cup (Any Flavourless oil)

Vinegar – 1/2 tsp.

Lemon/Lime Juice – 2 tsp.

Pepper – 1/8 tsp. (Increase or Decrease accordingly)

Sugar – 1 tsp. (Optional)

Salt as needed

METHOD with VISUAL CLICKS

Take all your ingredients ready.Take egg yolk and dijon mustard in a glass bowl.Whisk until everything combines well.Add a teaspoon of oil at a time.Whisk everything well.Add little more oil and whisk together.It will start to emulsify and become like a cream.After sometime add little more oil at a time.Whisk whisk whsik.After all the oil is added and whisked into the mixture …..Add the salt sugar and pepper.After whisking well add the vinegar.And then the lime/lemon juice.Whisk everything well.

Note : If there is a concern about raw eggs do use pasteurized eggs.

Make sure the eggs are fresh. It’s better to go for organic.

I have used only the egg yolks, can use the whole eggs also.

Use the Dijon mustard paste, if you don’t have just powder the mustard about 1/2 a teaspoon and ad instead. Or can try making a paste out of the mustard with oil and then add a teaspoon full.

Don’t add the oil all at once, doing so will curdle the whole mixture. So just keep adding a teaspoon at a time initially and after you feel it has got the creamy texture add 1/4 by 1/4 of the oil and mix.

Adjust the sugar, salt and pepper according to your taste. Can skip the sugar if you don’t want it.

You can whisk in hand or use a small blender, the big blender doesn’t work for this.

If the final mixture somehow curdles and doesn’t come together don’t panic, just use another egg yolk and use the curdled mixture as the oil and add little by little to the yolk-mustard mixture and rescue the mayonnaise.

Use this within 3-4 days as it has raw eggs. Put them in the refrigerator until finished.

The Mayonnaise is ready to be served with any fried items or as a creamy base for sandwiches or saldas. Try and let me know if you liked it.

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